Fat composition

Abstract

The present invention includes a fat composition that contains a first refined and interesterified oil mixture and a second refined and interesterified oil mixture usable in the preparation of non-dairy food products, such as whipped food products, and syrups used for the preparation of food products, such as breads, cakes, gelatins, and custards.

What is claimed is: 
     
       1. A fat composition consisting of:
 a first refined and interesterified oil mixture;
 wherein the first refined and interesterified oil mixture consists of at least one of:
 a. palm oil, 
 b. palm kernel oil, 
 c. palm oil fraction, or 
 d. coconut oil; and 
 
 
 a second refined and interesterified oil mixture,
 wherein the second refined and interesterified oil mixture consists of at least two of:
 a. hydrogenated palm oil, 
 b. hydrogenated palm kernel oil, 
 c. hydrogenated palm oil fractions, or 
 d. hydrogenated coconut oil, 
 
 
 wherein a total amount of saturated fatty acids is between 62% and 72% based on the total fatty acid content of the fat composition, and 
 wherein a weight ratio between the first refined and interesterified oil mixture and the second refined and interesterified oil mixture is between 2 and 9. 
 
     
     
       2. The fat composition of  claim 1 , wherein a total trans fatty acid content is less than 1%, based on the total fatty acid content of the fat composition. 
     
     
       3. The fat composition of  claim 2 , wherein, when the fat composition is tested as a lipid base used to prepare a whipped food product in accordance to the Whipped Food Product Test Method, an over run characteristic of the whipped food product is at least 8% more than when a whipped food product is prepared with hydrogenated palm kernel oil as lipid base alone in accordance to the Whipped Food Product Test Method. 
     
     
       4. The fat composition of  claim 3 , wherein the ratio of the first refined and interesterified oil mixture to the second refined and interesterified oil mixture in the fat composition is determined by an increase from 8% to 30% in over-run when the fat composition is tested in accordance to the Whipped Food Product Test Method. 
     
     
       5. The fat composition of  claim 2 , wherein, when the fat composition is tested as a lipid base used to prepare a syrup in accordance to the Bread/Cake Test Method, a retention of the syrup in a food product is at least 5% more than the retention of a syrup in a food product when a syrup is prepared with hydrogenated palm kernel oil as the lipid base in accordance to the Bread/Cake Test Method. 
     
     
       6. The fat composition of  claim 5 , wherein, when the fat composition is tested as a lipid base used to prepare a whipped food product in accordance to the Whipped Food Product Test Method, the ratio of the first refined and interesterified oil mixture to the second refined and interesterified oil mixture in the fat composition is determined by an increase from 5% to 15% in the retention of the syrup when the fat composition is tested in accordance to the Bread/Cake Test Method. 
     
     
       7. The fat composition of  claim 1 , wherein:
 based on a total fatty acid content of the first refined and interesterified oil mixture, the first refined and interesterified oil mixture comprises:
 between 4% and 18% of lauric acid, 
 between 1% and 6% of miristic acid, 
 between 32% and 50% of palmitic acid, and 
 between 3% and 8% of stearic acid; 
 
 based on a total fatty acid content of the second refined and interesterified oil mixture, the second refined and interesterified oil mixture comprises:
 between 18% and 35% of lauric acid, 
 between 6% and 14% of miristic acid, 
 between 15% and 26% of palmitic acid, 
 between 26% and 40% of stearic acid; and 
 
 the fat composition comprises:
 between 70% and 90% of the first refined and interesterified oil mixture oil, and 
 between 10% and 30% of the second refined and interesterified oil mixture, based on a total weight of the fat composition.